Ray's Bar and Grill

This is a wedding that Ray's bar and Grill cater to last night if any one need me to cater there wedding call Ray at 337 443 5411

Congratulations!!!!

Pull up at Ray's Bar an grill it going right now pull up

This Wednesday don't forget tippsy sippsy party at Ray's Bar an grill door open at 7 pm we will be selling crawfish.

Iam looking for experience bartender for Sunday at Ray's Bar and Grill if interested call Ray at 337 443 5411

Hi ever one don't forget tonight is going down at Ray's bar and Grill is the southern blues show with very s artise

Sweet Sour Chicken 😋😋
Ingredients :
1 pound boneless and skinless chicken thighs or breasts, cut into 1″ chunks
1 egg white
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2 teaspoons cornstarch
1 (10 ounce) can pineapple chunks (reserve juice)
1/4 cup juice from the canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2-3 tablespoons brown sugar
1 tablespoon + 1 teaspoon cooking oil
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
1 teaspoon grated fresh ginger

Method
Preparing the Chicken:
Coat Chicken: In a bowl, combine the chicken with the egg white, salt, and cornstarch. Stir to coat evenly and let sit for 15 minutes at room temperature or refrigerate overnight.
Making the Sauce:
Combine Ingredients: Whisk together pineapple juice, vinegar, ketchup, salt, and brown sugar. Set aside.
Cooking the Dish:
Stir-Fry Chicken: In a very hot frying pan or wok, heat 1 tablespoon of oil and add the chicken in one layer. Fry for 1 minute on each side until browned but pinkish in the middle. Remove and set aside.
Vegetables: Reduce heat to medium, add the remaining oil, and stir-fry bell peppers and ginger for 1 minute.
Combine: Increase heat to high, add the pineapple chunks and sweet and sour sauce. Once simmering, return the chicken to the pan. Simmer for 1-2 minutes until the chicken is cooked through.
Adjust Flavor: Taste and adjust with more brown sugar if desired.

Crispy Onion Rings
Full recipe👇
Ingredients:

2 large onions, cut into 1/2-inch rings
1 cup all-purpose flour
1 cup buttermilk
1 cup breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
Directions:

Peel the onions and cut them into 1/2-inch rings. Separate the rings and set aside.
In a bowl, combine the flour, paprika, garlic powder, salt, and black pepper. Mix well to create the dredge mixture.
Dip each onion ring into the buttermilk, ensuring it is fully coated.
Coat the buttermilk-soaked onion ring with the dredge mixture, pressing gently to adhere the coating.
Dip the coated onion ring into the breadcrumbs, pressing to ensure an even coating. For an extra crispy texture, repeat the buttermilk and breadcrumbs coating process (Optional).
In a large, deep skillet, heat vegetable oil to 350°F (180°C). Carefully place the coated onion rings into the hot oil, a few at a time, avoiding overcrowding.
Fry the onion rings for 2-3 minutes on each side or until they turn golden brown and crispy.
Serve the crispy onion rings immediately while they are still warm.
Prep Time: 15 minutes | Cooking Time: 3 minutes | Total Time: 18 minutes

Pound Cake 🍞
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Confectioners' sugar for dusting (optional)
Directions:
1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared pan, spreading it evenly.
8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Dust with confectioners' sugar if desired before serving.
Slice and savor the timeless goodness of our Buttery Perfection: Classic Pound Cake, a treat that never goes out of style!

Philly Steak Cheese Fries is an indulgent dish that brings together the hearty flavors of a Philly cheesesteak sandwich and the irresistible crunch of perfectly fried potatoes.
Must express something to keep getting my recipes.. Thank you.
the recipe is in the first co.m.m.ent
👇👇👇

Butter Pecan Cake
Ingredients
1-1/4 cups butter, softened, divided
2 teaspoons baking powder
2-2/3 cups chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
2 cups sugar
1 cup milk
4 eggs
FROSTING: OR PURCHASE
8 to 8-1/2 cups confectioners’ sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
1 cup butter, softened
Directions:
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth.
Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings

Cajun Shrimp Loaded Baked Potato 😍
Ingredients :
Potato & Stuffing:
4 large potatoes
½ lb. medium shrimp, peeled & deveined, leaving the tail on (save shells for stock)
½ cup crawfish tail meat
8 oz Italian 6 cheese blend, shredded
2 tbsp. cooking oil
olive oil
Slap Ya Mama Original Blend Cajun Seasoning, to taste
Sherry Cream Sauce
2 tbsp. unsalted butter
2 large garlic cloves, minced
2 medium shallots, diced
¼ cup brandy, flambéed (ignite) is optional
full recipe : https://all-recipes.gogorecipe.com/loaded-cajun-potato/

Savory Ham and Cream Cheese Tortilla Spirals
Full Recipe👇
Ingredients:

8 ounces cooked ham, roughly chopped
1 large hard-boiled egg, roughly chopped
½ cup celery, thinly sliced
½ cup red onion, diced
½ brick (4 oz) cream cheese, softened
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish
¼ teaspoon black pepper
4 large tortillas
Directions:

Place the ham, egg, celery, red onion, cream cheese, mayonnaise, mustard, pickle relish, and pepper into a food processor. Pulse a few times to break up the ingredients and then scrape down the sides. Continue to pulse until everything is combined and well chopped up.
Place a tortilla on a clean work surface. Spread ¼th of the ham salad mixture over the tortilla, leaving a ½ inch border around the outside of the tortilla.
Roll the tortilla over itself to form a log, trying to roll it tightly but not so tight that the tortilla breaks.
Wrap the log in a large piece of plastic wrap tightly and tuck the ends under. Repeat with the remaining tortillas and filling.
Chill in the fridge for at least 4 hours or overnight. Discard the plastic wrap and cut them into about ½ inch slices.
Prep Time: 10 minutes | Chill Time: 4 hours | Total Time: 4 hours 10 minutes
Kcal: 34 kcal per serving | Servings: 36 pinwheels

My 11-year-old daughter made this Grilled Pork Chops😍, y'all help me make her day with compliments ...Be kind 🥰
Ingredients
6 center cut, boneless pork chops
1/2 c vegetable oil
1/4 c La Choy soy sauce
1/4 c Worcestershire sauc
Must express something to keep getting my recipes.... Thank you...

Full recipe 👇 💬

CARROT CAKE 🥕🍰

INGREDIENTS:

2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups grated carrots (about 6-7 medium carrots)
1 cup vegetable oil
4 large eggs
2 cups granulated sugar
2 tsp vanilla extract
1 cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract

INSTRUCTIONS:

1️⃣ Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking dish.

2️⃣ In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

3️⃣ In a separate large bowl, mix together the grated carrots, vegetable oil, eggs, sugar, and vanilla extract until well combined.

4️⃣ Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped nuts (if using).

5️⃣ Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

6️⃣ While the cake is baking, make the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla extract, beating until the frosting is smooth and creamy.

7️⃣ Once the cake has cooled completely, spread the frosting evenly over the top of the cake.

8️⃣ Slice and serve.

Unveil the simplicity and elegance of dessert with this Cherry Delight. This no-bake treat layers smooth cream cheese, fluffy whipped topping, and rich cherry pie filling on a crumbly graham cracker base, creating a symphony of textures and flavors. Each bite offers a perfect balance of creamy and fruity notes, making it an ideal dessert for any occasion, from casual gatherings to festive celebrations.

Ingredients:

2 cups crushed graham crackers
1/2 cup unsalted butter, melted
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
2 cups whipped topping
1 can (21 oz) cherry pie filling
1/2 cup chopped walnuts (optional)
Directions:

Mix the crushed graham crackers with melted butter and press into the bottom of a 9x13 inch dish to form a crust. Chill for 30 minutes.
In a mixing bowl, blend cream cheese and powdered sugar until smooth. Fold in the whipped topping.
Spread the cream cheese mixture over the chilled crust.
Top with cherry pie filling and sprinkle with chopped walnuts if desired.
Refrigerate for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 20 minutes
Kcal: 350 kcal per serving | Servings: 8

Crispy Chicken Strips

Crunch into happiness with these homemade Crispy Chicken Strips - a family favorite for a quick and tasty meal! 🍗😋

Recipe in First (c.o.m.m.e.n.t ).👇👇👇
Enjoy ❤️ 👇👇👇

Banana Pudding Pound Cake 🍌✨🤤
FOR THE CAKE
3 cups all-purpose flour sifted then measured
5.1 ounce box banana cream instant pudding mix, do not make the pudding
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
Recipe in the top R.E.P.L.Y.